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A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum. Brownish red in color, this vinegar may have a very complex flavor derived from extended aging of the solution. Although not all black vinegars are aged, those that are typically can be described with flavors and aromas that are earthy, sweet, rustic, and hearty. Black vinegar is commonly used in stir-fry dishes, as a braising sauce, as a marinade, and as a dressing ingredient. This vinegar may also be referred to as Chinese black vinegar.
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